April 7, 2018
If you like your rendang a little less heavy, this dish would be perfect. Served on top of fragrant steamed rice and topped with coriander, mint and cucumber, it's a refreshing pleasure for your palate.
1In a large saucepan, heat oil on medium. Sauté paste for 1 minute, until fragrant.
2Add onion and sauté for 2 to 3 mins, until tender. Mix in potato and cook, stirring, for 1 min.
3Stir in coconut milk, stock and leaves. Bring to the boil. Reduce heat to low and simmer, covered, for 20 to 25 mins, until potatoes are tender.
4Add chicken, stirring to combine. Simmer, uncovered, 5 to 10 mins, until chicken is cooked through. Season to taste. Serve curry on a bed of rice, topped with coriander, mint and cucumber.
Recipe and Photo: Woman's Day/BauerSyndication.com.au